How many of you enjoy savory breakfasts regularly? As some of you already know, I eat savory breakfasts on most days, be it avocado toast, savory oats, beans and toast, or even hard boiled eggs and reheated roasted root vegetables. Lately, it’s been savory pancakes.

I’ll make a big batch of pancakes on Sunday, refrigerate them in an airtight container, and enjoy them throughout the week. I usually pop two pancakes into the microwave for 30 seconds and top them with avocados, hummus, salsa or sour cream. They’re wonderful for those mornings when I’m on the go.

For these savory pancakes, I’m using Pamela’s Non-Dairy Pancake Mix. It’s a gluten-free and dairy-free pancake mix made with sprouted grains. The mix is also non-GMO and free of hydrogenated oils or trans fats. Yay! I’ve used quite a few of Pamela’s pancake mixes and I’m always happy with how my pancakes turn out! They’re soft, fluffy and taste good consistently. I love that the pancake mixes are easily adaptable to sweet and savory recipes.

Since we’re still in the middle of corn season, I decided to mix fresh corn kernels into the batter, along with sliced scallions and a pinch of paprika. You can also use frozen corn, but make sure that they’re defrosted before mixing them into the batter.

Friends, these savory pancakes are so good that I couldn’t stop “taste testing” them as I prepared the photos for this recipe! I loved topping the corn pancakes with salsa, but you can top them with just about anything—even maple syrup!

COOKING NOTES

Cooking the perfect pancakes: Here’s a few tips that I’ve picked up over the years on how to make the perfect pancakes. (1) Make sure you’re cooking the pancakes on medium or medium-low heat: The pancakes need to cook on the pan for a few minutes before you flip them over, so make sure that you’re not cooking on high heat. Otherwise, you’ll end up with burnt pancakes. (2) Be patient: You don’t want to flip the pancakes too soon or else they’ll stick to your pan. The pancakes are ready to be flipped when: (a) the edge of the pancake puffs up and (b) the bubbles that form on the pancakes start to pop. This usually takes about 3 to 4 minutes for me. After I flip the pancakes, I’ll cook the other side for about 1 minute.

If you make this recipe, let me know! Take a photo of your creation and tag me on Instagram so that I can give you a fist bump!

Instructions

Whisk eggs in a large bowl. Add milk, oil, honey, salt, and paprika and stir. Add flour and stir until you get a relatively smooth batter. It’s okay if there are small lumps visible. Set aside batter for 5 minutes to let the flour absorb the liquids. Mix in corn kernels and scallions.

Spray a pan with cooking spray and heat it over medium heat.

When the pan is hot, scoop 1/4 cup of batter on the pan and spread it out to a 4-inch round. I cooked 2 pancakes at a time, but you may be able to fit more on your pan. Leave pancakes undisturbed until the edges puff up and bubbles that form on top of the pancake start to pop, about 3 to 4 minutes. Flip pancakes over and cook for another minute. If you notice that your pancakes look too brown, reduce heat to medium-low. Repeat with remaining batter.

Serve pancakes with salsa, if you like. These pancakes taste great with a bit of maple syrup, too!

Winnie | Induction CookingOctober 9, 2016 at 4:36 am
Wow, these look delicious. I never start the day with pancakes because I think they take too much effort to make first thing in the morning. I like your idea of making them ahead and keeping them in the fridge, ready to go. I will try this.